Pasta will always have my heart. When I'm not spiralizing, I'm usually nomming on some brown rice spaghetti, lentil penne, or quinoa fusilli. I use pasta as a base, like I would any other grain. This means I use a small portion of pasta and load it up with vegetables and other foods to make it go a long way. This simple noodle dish is made with garlic, leeks, mushrooms, and red chard, and topped off with Parmesan cheese, all tossed together in my non-stick American Kitchen Cookware pan!
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Ingredients (serves 2)
- 2 servings brown rice spaghetti (4 ounces)
- 1 tablespoon ghee butter
- 2 cloves garlic
- 1 leek, cut into thin slices
- 2 cups sliced white mushrooms
- 1 teaspoon extra-virgin olive oil
- 1 bunch red chard, leaves removed from stems and broken up
- 1/4 cup grated Parmesan cheese
1. Prepare pasta according to package.
2. While pasta is cooking, heat up ghee butter in a large pan on medium-low heat. Add garlic and leeks, and cook for about 4 minutes. Add in mushrooms, cooking for an additional 3-4 minutes until mushrooms become soft. Transfer mixture into a bowl and set aside.
3. In the same pan, add the olive oil, and let it heat up for a minute or two on medium-low heat. Add chard, and cook for 2-3 minutes until it becomes wilted. Add back in the mushroom mixture along with noodles, and toss with Parmesan cheese.